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Classic
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page 58
pour over melted butter with chopped parsley, and garnish with fried parsley.
TO BOIL STURGEON.
LEAVE the skin on, which must be nicely scraped, take out the gristle, rub it
with salt, and let it lie an hour, then put it on in cold water with some salt
and a few cloves of garlic; it must be dredged with flour before it is put into
the water, skim it carefully, and when dished, pour over it melted butter with
chopped parsley, a large spoonful of mushroom catsup, one of lemon pickle, and
one of pepper vinegar; send some of it to table in a sauce boat;--the sturgeon
being a dry fish, rich sauce is necessary.
TO BAKE A SHAD.
THE shad is a very indifferent fish unless it be large and fat; when you get a
good one, prepare it nicely, put some forcemeat inside, and lay it at full
length in a pan with a pint of water, a gill of red wine, one of mushroom
catsup, a little pepper, vinegar, salt, a few cloves of garlic, and six cloves:
stew it gently till the gravy is sufficiently reduced; there should always be a
fish-slice with holes to lay the fish on, for the convenience of dishing without
breaking it; when the fish is taken up, slip it carefully into the dish; thicken
the gravy with butter and brown flour, and pour over it.
TO BOIL A SHAD.
GET a nice fat shad, fresh from the water, that the skin may not crack in
boiling, put it in cold water on a slice, in a kettle of proper length, with a
wine
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